Perfect for barbequing, served with a pile of warmed pitta breads or flour tortillas.
- 1 leg of lamb, boned (opened out flat and trimmed, roughly 4-5cm thick)
- 4 tablesp. extra-virgin olive oil
- 1 lemon
- 2 fresh rosemary stalks (leaves stripped)
- 3 large garlic cloves (cut into slivers)
- sea salt and freshly-ground black pepper
- 1 cucumber (peeled, seeded and cubed)
- 1 small red onion (thinly sliced)
- 6 ripe tomatoes (cut into wedges)
- 50 g wild rocket leaves
- small handful fresh mint leaves
- Place the lamb in a large non-metallic dish and drizzle over half the olive oil, then pare the lemon rind on top.
- Scatter over the rosemary and garlic slivers. Season generously and turn over a couple of times until the marinade ingredients are evenly distributed.
- Cover with clingfilm and set aside for 2 hours to allow the flavours to combine or overnight in the fridge is even better.
- Light a barbecue or preheat the oven to 220ºC (450ºF/Gas 7). If the lamb has been chilled overnight, bring it back to room temperature.
- If cooking it in the oven place it, skin-side up, on a rack in a large roasting tin and season with salt.
- Roast the lamb for 35 minutes for medium rare. If you don't like your lamb tto pink cook on for another 10 minutes.
- Alternatively barbecue the lamb for about 40 minutes for medium rare, turning occasionally.
- To make the salad, place the cucumber, red onion and tomatoes in a large bowl. Fold in the rocket and tear in the mint leaves.
- Season to taste and then dress with the remaining two tablespoons of olive oil and a good squeeze of lemon juice.
- When the lamb is cooked, transfer to a warm dish, then leave to rest in a warm place for 10 minutes.
- Carve into slices and arrange on plates with the summer salad and some boiled new potatoes to serve.
Recipe is courtesy of Bord Bia.